Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C19/00—Cheese; Cheese preparations; Making thereof
  • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
  • A23C19/068—Particular types of cheese
  • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
  • A23C19/082—Adding substances to the curd before or during melting; Melting salts
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/04—Animal proteins
  • A23J3/08—Dairy proteins

Definitions

• the texture of foods is a complex combination of science and art.
• the literature and art disclose many ways of manipulating the texture of cheese and cheese-like products. Texture in this context relates to instrumental/rheological methods used to determine stress-strain relationships at defined temperatures and deformation rates and fracture behaviour at defined temperatures and deformation rates.
• the texture of food products may also be evaluated by consumers or by using trained taste panellists by describing the mouth-feel attributes of the mastication process.
• the texture of foods may be manipulated over a wide range by a wide variety of methods, including but not limited to moisture content, fat content and composition, acidity, polymer structure, particle size, incorporation of multiple phases, shear rate and temperature.
• concentration is in the range 1-30% (w/w), more preferably 3-20% (w/w). Concentrations in the range 5-15% (w/w) are particularly preferred.
• the range of product textures may be further varied using this controlled pH-cooking regime, by varying the fat or edible oil content, the heat treatment and the shear conditions.
• the cooking pH is 6.0-7.0 preferably 6.3-7.0 and the pH is adjusted to 5.0-6.3 preferably 5.0-6.0 after cooking.
• Figure 2 shows a graph of gel firmness (Elastic Modulus G' (Pa) against cooking pH (rennet casein squares, cheese triangles)
• the model cream cheese was prepared using a 2L capacity Vorwerk Thermomix TM 21 blender cooker (Vorwerk Australia Pty. Ltd., Granville, N.S.W., Australia ).
• the hydrated rennet casein, hydrated WPC and water (141.2 g) were added to the AMF.
• the mixture was cooked at a temperature setting of 90 for 2 min at speed setting 5 (3500 rpm), after which the temperature was lowered to a temperature setting of 80 for 7 min at speed 5.
• the speed was set to "Turbo" (12,000 rpm) for 3 s to thoroughly mix the emulsion as well as to prevent burning and sticking of the emulsion to the wall of the cooker.
• the mixture had a whey protein/casein ratio of 0.56.
• the cooking pH was about 5.7.
• the cream cheese like composite gel had an elastic modulus, G' of between 42.1 kPa to 54.4 kPa measured at 0.1 Hz at 20°C.
• Example 4 Gel formation using using rennet casein and pre-denatured whey proteins
• the processed cheese cooked was a soft and "runny" emulsion which flowed without support. Its elastic modulus, G' was 64.5 Pa measured at 0.1 Hz at 20°C and should be compared with the elastic modulus shown in Table 4 of a sample cooked at pH 5.71 using un-denatured whey protein. Comparison between these two samples demonstrated that un-denatured whey protein present during the cooking stage is required to increase the elastic modulus of the resulting gel.
• the processed cheese had 52.0 % moisture, 33.2 % fat, 10.1 % protein and remainder 4.6 % minerals and others.
• the processed cheese cooked was a thick emulsion of elastic modulus, G' of 1118 Pa measured at 0.1 Hz at 20°C.
• This gel prepared at a cook pH close to the maximum of the curve disclosed in Figure 2, had an elastic modulus almost 20 times than that of the sample cooked at pH 5.1 (close to the minimum in the curve shown in Figure 2.)
• This comparison demonstrated that the whey protein (in an un-denatured form) can be applied along with the casein and does not have to be added as a separate ingredient to the process.

Landscapes

• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Zoology (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Biochemistry (AREA)
• Dairy Products (AREA)

Applications Claiming Priority (2)

Publications (2)

Family

ID=33563104

Family Applications (1)

Country Status (7)

Families Citing this family (13)

Citations (4)

Family Cites Families (17)

• 2003
  • 2003-07-04 NZ NZ526878A patent/NZ526878A/en not_active IP Right Cessation
• 2004
  • 2004-07-05 EP EP04748837A patent/EP1648239A4/de not_active Withdrawn
  • 2004-07-05 AU AU2004254141A patent/AU2004254141B2/en not_active Ceased
  • 2004-07-05 WO PCT/NZ2004/000142 patent/WO2005002350A1/en active Application Filing
  • 2004-07-05 TW TW093120168A patent/TW200513190A/zh unknown
  • 2004-07-05 BR BRPI0412319-0A patent/BRPI0412319A/pt not_active IP Right Cessation
  • 2004-07-05 US US10/563,314 patent/US20070065560A1/en not_active Abandoned

Patent Citations (4)

Non-Patent Citations (2)

Also Published As

Similar Documents

Legal Events